A Celebration Of Beets

Ingredients

Beetroot - Three Ways (1 portion): 

• 13	ea	Baby beetroot
  3	ea	Baby gold beetroot
  3	ea	Baby candy stripe  (chiogga) beetroot
  2	ea	Baby white beetroot  (or baby turnips)
  		Pickling liquor
  300	gr	White wine or cider vinegar
  100	gr	Water
  2	tbsp	Flake sea salt
  1	tbsp	Caster sugar
  5	ea	Juniper berries
  6	sprigs	Thyme

To Build:

• 2	tbsp	Horseradish sour cream
  100	gr	Pearl barley, cooked
  1	ea	Portion beetroot – three ways
  6	ea	Sprigs carrot leaves
  4	ea	Pickled breakfast radish
  2	tbsp	Lemon & fennel extra virgin olive oil
  1	tbsp	Macadamia praline

Horseradish Sour Cream:

• 2	tsp	Horseradish, grated
  250	gr	Anchor Sour Cream
  1	tsp	Lemon zest
  1	tsp	Chives, finely cut Season to taste

Macadamia Praline:

• 150	gr	Caster sugar
  40	ml	Water
  250	gr	Macadamia nuts

Method

Beetroot - Three Ways:

1. Place two of each colour beetroot in a separate aluminum foil loose but sealed parcels along with a tbsp of chardonnay, thyme sprigs, salt, cracked pepper & a pinch of caster sugar in each.
2. Roast parcels in the oven for 1 hour @150°C, allow to cool a little and rub the skins off.
3. Cut one of each colour roasted beetroot into quarters and put it into individual containers (per colour). Cover with pickling liquor. 
4. Thinly shave round of each colour beetroot from the raw beets (put aside earlier) into ice water ready for service.

To Build:

1. Spread horseradish sour cream and sprinkle with macadamia praline. 
2. Place whole roasted beets staggered through the horseradish sour cream. Fill those gaps with drained pickled beetroot pieces & pearl barley. Garnish with pickled radish, raw slices and carrot leaves.

Horseradish Sour Cream:

1. In a bowl mix together all ingredients and season to taste. Refrigerate for service.

Macadamia Praline:

1. On a lined baking tray roast the macadamia nuts at 160°C for 10 minutes.
2. Place sugar and water into a saucepan on low heat until sugar is dissolved.
3. Turn up to medium heat until a golden brown caramel – do not stir.
4. Pour hot caramel over roasted macadamia nuts and allow to cool.
5. Break up caramel and pulse in a food processor until coarsely but evenly chopped.
6. Store in a cool dry place in an air tight container.